Two Gluten Free Cookie Recipes

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Yesterday, December 4, was National Cookie Day. Purposefully situation during the holiday season, Cookie Day encourages people to bake and create treats to enjoy and to share.

To celebrate the day, I tried out two gluten free cookie recipes, thanks to my blogging associate Rebecca. She regularly posts gluten free, vegan and allergy free recipes on her site, Strength and Sunshine.

These easy to make cookies are perfect for snacking or sharing during the holidays.

Two Gluten Free Cookie Recipes title meme

The Origins of Cookies

Did you know that the word cookie originates from the Dutch word koekie, meaning “little cake”? The treats themselves originated in Persia in the 7th century, shortly after the use of sugar became common in the area. From there cookies spread to Europe. Cookies were regularly consumed throughout Europe by the 14th century.

In the 17th century, cookies arrived in America. Early favorites included macaroons and gingerbread. Most English speaking countries, other than the United States, refer to cookies as biscuits. American biscuits are a different food entirely, and often covered in gravy!

During this joyful season, bake cookies with family and friends. Share some. And try these two gluten free cookie recipes.

Two Gluten Free Cookie Recipes with Tea
Two Gluten Free Cookie Recipes – shortbread and loaded.

Two Gluten Free Cookie Recipes

These recipes use gluten free flour. You can blend your own, see this post for suggestions, or you can purchase gluten free flour that can be substituted for regular flour. For these two gluten free cookie recipes, I used gluten free flour that was a 1 for 1 brand, meaning 1 cup of gluten free flour equals 1 cup of regular flour.

I also used plant based butter and a flax egg, making these cookies vegan as well.

Rustic Shortbread

I love shortbread, partly because of its association with Scotland. These simple treats are a traditional Scottish biscuit made with sugar, flour and butter. I’ve been experimenting with gluten free shortbread since I switched to a plant based lifestyle and eliminated white, refined sugar from my diet. I occasionally eat something with a small amount of sugar in it, however for the most part, I avoid it and feel better for it.

I slightly adapted this recipe from Rebecca, using coconut sugar in the recipe instead of erythritol. As a result, my shortbread is rustic looking, due to the brown coconut sugar, but oh so delicious. This is the best recipe I have found, for gluten free, plant based shortbread. Check out Rebecca’s version HERE.

Rustic Shortbread

This rustic shortbread is the perfect accompaniment for a cup of hot tea.
Prep Time15 mins
Cook Time35 mins
Chill in refrigerator1 hr
Total Time1 hr 50 mins
Course: Dessert
Cuisine: Scottish
Keyword: Gluten Free Cookie, Shortbread
Servings: 12 servings

Ingredients

  • 2 cups gluten free flour
  • 1 cup vegan butter
  • 1/2 cup coconut sugar may use erythritol or other granular sweetener
  • 1 tsp pure vanilla optional

Instructions

  • In a large bowl, combine flour, butter cut into chunks, coconut sugar and vanilla.
  • Mix and knead dough by hand, making sure butter is fully incorporated.
  • Chill dough for at least 1 hour in the fridge.
  • Line an 8X8 pan with parchment paper. Remove dough from refrigerator and let warm for a few minutes.
  • Press dough into pan, to 1/2 inch thickness. Smooth top. With a sharp knife, score dough into bars and prick centers with a fork. I made 12 bars.
  • Bake in 325 degree oven for 35 minutes, until slightly golden.
  • Remove shortbread from oven and while still warm, fully slice along score lines. Lift cookies out by parchment paper and allow to cool completely. I found that the cookies held their shape better if I left them on the parchment to cool. Store in an airtight container.

 

Two Gluten Free Cookie Recipes Shortbread
Rustic Shortbread

Loaded Cookies

When I saw Rebecca’s recipe for these gluten free cookies, I knew Greg would love them. Use an egg substitute, such as a “flax egg”, nut milk and dairy free white chocolate chips to keep them plant based. Check out Rebecca’s original recipe HERE.

Loaded Gluten Free Cookies

These treats combine pretzels and white chocolate chips to make a scrumptious cookie.
Prep Time10 mins
Cook Time13 mins
Course: Dessert
Cuisine: American
Keyword: Gluten Free Cookie, Loaded Gluten Free Cookie
Servings: 9

Ingredients

  • 1 1/2 cups gluten free flour
  • 1/2 tsp baking soda
  • 1/2 cup coconut sugar or brown sugar erythitrol
  • 1 flax egg (1 tbsp ground flax + 3 tbsp water) or other egg replacement
  • 1/2 tsp pure vanilla
  • 4 tbsp vegan butter, softened slightly
  • 2 tbsp unsweetened non dairy milk such as almond coconut
  • 1 cup gluten free pretzels, crushed
  • 1/2 cup dairy free white chocolate chips

Instructions

  • Preheat oven to 350 degrees
  • In a large bowl, combine flour, baking soda and coconut or brown sugar.
  • Add flax egg. (let ground flax and water set for 5 minutes before using), vanilla, softened butter and milk. Mix well with hands.
  • Fold in crushed pretzels and white chocolate chips, mixing until combined well.
  • Line a cookie sheet with parchment paper. Divide cookie dough into 8 - 10 mounds and place on cookie sheet. I made 9 mounds.
  • Bake for 13 minutes, until cookies are slightly browned.
  • Remove from oven. Use a spatula to move cookies to a wire rack. Cool completely. Store in an airtight container.

Celebrating Cookie Day

The two gluten free cookie recipes came together easily. I made the shortbread dough and while it chilled in the refrigerator, I made and baked the loaded cookies. As that batch of treats cooled, I popped the shortbread into the oven.

Both cookies are excellent! I’m grateful for Rebecca’s recipes. For those who are not concerned with consuming gluten, dairy products, eggs and sugar, it is simple to switch out the ingredients. However, I’d encourage you to try these two gluten free cookies recipes. They taste amazing, just as they are.

You can find gluten free flour, ground flax, coconut sugar or erythritol in health conscious grocery stores or even at most Walmart Stores. Or check out the Amazon links below.

And happy…and healthy…baking this holiday season!

Gluten Free and Vegan Baking Supplies

 



 

 

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Vegan and Gluten Free Pumpkin Recipes

This post may contain affiliate links. Please read my Disclosure Policy for details.

With fall well underway and the holiday season imminent, I’m excited to offer a roundup of Vegan and Gluten Free Pumpkin Recipes. These delicious goodies come from several contributors in the health and/or blogging community and I’m pleased to share their recipes as well as a couple of my own.

Pumpkin is THE signature flavor of fall. In addition to adding amazing richness to baked goods, it provides healing benefits that support the body. Check out this post about the impressive ways that pumpkin improves health and wellness.

And then grab a pumpkin or a can of organic pumpkin puree and head into the kitchen to try one of these 12 recipes.

Vegan and Gluten Free Pumpkin Recipes title meme

Vegan and Gluten Free Pumpkin Recipes

These recipes are plant based and gluten free. If gluten sensitivity isn’t an issue for you, as it is for me, then feel free to use your favorite flour. However, I can guarantee that these goodies are delicious, just as they are. Even if you’ve never tried a vegan or gluten free recipe, this might be a great time to experience the difference plant based can make, in lessening inflammation in the body without sacrificing flavor.

Please visit each link provided to find the recipe. And check out the contributor’s blog site while you are there!

Pumpkin Recipes Thumbprint Cookies
Pumpkin Cookies with Apple Butter Thumbprint by A Meal In Mind

Pumpkin Cookies with Apple Butter Thumbprint

by Beth with www.amealinmind.com

Pumpkin Recipes Spice Bars
Pumpkin Pie Spice Bars by A Meal in Mind

Pumpkin Pie Spice Bars

by Beth with www.amealinmind.com

Pumpkin Recipes Pie
Vegan and Gluten Free Pumpkin Recipes: Pumpkin Pie by Medical Medium

Pumpkin Pie

by Anthony with www.medicalmedium.com

Vegan and Gluten Free Pumpkin Recipes Seeds
Sweet and Spicy Pumpkin Seeds by Medical Medium

Sweet and Spicy Pumpkin Seeds

by Anthony with www.medicalmedium.com

Pumpkin Pancakes
Vegan and Gluten Free Pumpkin Recipes: Pumpkin Pie Pancakes by Medical Medium

Pumpkin Pie Pancakes

by Anthony with www.medicalmedium.com

Vegan and Gluten Free Pumpkin Recipes Bread
Pumpkin Zucchini Bread by Strength & Sunshine

Pumpkin Zucchini Bread

by Rebecca with www.strengthandsunshine.com

Vegan and Gluten Free Pumpkin Recipes Chocolate Chip Cookies
Soft Chocolate Chip Pumpkin Cookies by Bakerita

Soft Chocolate Chip Pumpkin Cookies

by Rachel with www.bakerita.com

Vegan and Gluten Free Pumpkin Recipes Donuts
Vegan and Gluten Free Pumpkin Recipes: Easy Baked Pumpkin Donuts by A Dash of Megnut

Easy Baked Pumpkin Donuts

by Megan with www.adashofmegnut.com

Vegan and Gluten Free Pumpkin Recipes Muffins
Pumpkin Muffins by Just What We Eat

Pumpkin Muffins

by Morgan with www.justwhatweeat.com

Vegan and Gluten Free Pumpkin Recipes Pumpkin Scones
Vegan and Gluten Free Pumpkin Recipes: Pumpkin Scones by Just What We Eat

Pumpkin Scones

by Morgan with www.justwhatweeat.com

Vegan and Gluten Free Pumpkin Recipe Pumpkin Bars
Easy Pumpkin Bars by Journey With Healthy Me

Easy Pumpkin Bars

by Cindy with www.journeywithhealthyme.com

Vegan and Gluten Free Pumpkin Recipes One Bowl Pumpkin Bread
One Bowl Pumpkin Bread by Journey With Healthy Me

One Bowl Pumpkin Bread

by Cindy with www.journeywithhealthyme.com

Enjoy Pumpkin Season

I hope you find a recipe or two or three to try, to fully enjoy this comforting time of year. And if you have a favorite pumpkin recipe, please share a link to the recipe in the comments below. As a favor to my readers, please indicate whether the recipe is vegan and gluten free.

Happy fall and happy baking!

Pumpkin's Health Benefits Winter Squash

 

Check out these helpful Amazon finds:


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Summer Succotash

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As summer winds down and fall approaches, gardens offer their final harvests. It’s the perfect time to enjoy the bounty with meals created with fresh produce.

I browsed through cookbooks today, looking for something new, something different to try, that incorporates end of the season vegetables. The one that appealed to me the most is a simple, wholesome recipe that is quickly prepared in the pressure cooker. This summer succotash features fresh foods such as onions, tomatoes, corn and okra.

Summer Succotash Title Meme

Creating a Summer Succotash

Succotash is an American culinary dish consisting of sweet corn and lima beans or other shell beans. Other ingredients include tomatoes, green bell peppers and okra. When served with a grain, such as brown rice or quinoa, succotash is high in all the essential amino acids that the body requires.

Fresh shell beans are removed from a pod and eaten. There are many varieties. The most common shell beans are lima, fava, borlotti and chickpeas. I’ve also seen what’s called purple hull beans in my area of the Midwest. However, a search at the farmer’s market and local grocery stores didn’t yield any shell beans. No worries. The original recipe didn’t include them. I scratched them off my list.

Summer Succotash Fresh Produce

Creating a Summer Succotash

At the local farmer’s market I did find plenty of tomatoes (my plants at home are just about done for the season) and containers of fresh okra. People either love okra or they don’t! I’m in the love category.

This flowering plant in the mallow family produces bright green pods that are edible. Known to many as a food to pickle or to cover in corn meal and fry, okra also does well lightly sauteed with other veggies and as an ingredient in soups and stews.

Okra is a great source of fiber. It’s also high in vitamins A, B6, C and K and minerals such as potassium, magnesium and calcium.

Summer Succotash Mix

Summer Succotash in the Pressure Cooker

Summer Succotash Recipe

Use fresh produce for this easy summer succotash. Because I only eat non GMO corn, I purchased a can labeled such, rather than use fresh corn on the cob. This recipe came from my Vegan Under Pressure Cookbook.

Summer Succotash

Enjoy late summer produce with this quick and easy succotash.
Prep Time10 mins
Cook Time2 mins
Course: Main Course
Cuisine: American
Keyword: Succotash, Summer Succotash
Servings: 4

Equipment

  • Pressure Cooker

Ingredients

  • 1 cup yellow onion, diced
  • 1 cup fresh okra, sliced
  • 1 large ear of sweet corn, kernels removed about 1 1/2 cups (may use 1 can non GMO corn)
  • 1/4 cup vegetable broth
  • 2 cups ripe tomatoes, diced
  • salt & pepper to taste

Instructions

  • With the top removed, heat pressure cooker and saute onion in small amount of vegetable stock or coconut oil.
  • When onions are translucent, add okra. Stir and cook for 30 seconds.
  • Add corn and vegetable broth. Stir. Lay diced tomatoes on top of other veggies. Do not stir.
  • Lock on lid of pressure cooker. Cook on steamer setting for 2 minutes. Quick release the pressure. Remove lid, stir and serve over grain such as brown rice or quinoa. Season to taste with sea salt and pepper.

Delicious Summer Meal

Because of the pressure cooker, this recipe came together so fast, I barely had time to reheat the brown rice I’d already prepared! I love a quick and healthy homecooked meal when I come in late after a long day. This one is perfect.

And I used my vegetable broth made from scraps in this recipe as well. I’m loving the convenience of this simple and flavorful broth. You can find the recipe HERE. I made a fresh batch of vegetable broth this afternoon and used some of it for the summer succotash.

This meal is light and yet filling. The fresh flavors of late summer shine through. Add smoked paprika or a small amount of chopped pepper, to spice it up. Or garnish with favorite fresh herbs. Until the frost comes and officially ends the growing season, summer succotash goes into my meal rotation!

Summer Succotash Meal

 

Order Vegan Under Pressure by clicking link above or clicking on the photo below.

 

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DIY Broth from Vegetable Scraps

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Have you ever thought about making your own vegetable broth?

I’ve thought about it. However, I’ve never been inspired enough to do so. All that chopping of veggies deterred me. For convenience, I’ve purchased organic vegetable stock.

Last week I came across a simple and amazing recipe for DIY broth from vegetable scraps. Inspiration struck! Because I make juices and eat a plant based diet, I have lots of vegetable scraps. Those go into the trash or into a compost canister…and often then into the trash as I don’t have a dedicated compost pile.

What if I used the veggie leftovers to create broth? I can, I discovered. And the best part? Because these are the scraps, they are already in small pieces. No additional chopping required. Second best part? I used my pressure cooker to create a perfect batch of broth in 30 minutes.

DIY Broth from Vegetable Scraps Title Meme

What Scraps to Use

Throughout the week, as you prep meals, place vegetable scraps in a gallon size container and store in the freezer. When the container is full, it’s time to make broth.

These vegetables are perfect for broth making:

  •  red and yellow onion pieces and skins
  •  garlic pieces and skins
  •  celery ends and tips – avoid using many leaves as they can be bitter
  •  carrot ends and tips
  •  tomatoes pieces
  •  asparagus stems
  •  bell pepper ends, stems and seeds
  •  mushroom stems and pieces
  •  spinach
  •  zucchini pieces and ends

Don’t use starchy vegetables such as potatoes and sweet potatoes. They cloud the broth. Also avoid cruciferous veggies such as broccoli, cauliflower, cabbage, kale and Brussels sprouts because of bitterness.

DIY Broth from Vegetable Scraps
Thawed and rinsed veggie scraps ready to cook. I added additional fresh tomatoes from my garden.

DIY Broth from Vegetable Scraps

Vegetable broth may be used for soup and stew starters, to cook rice and pasta in, to saute vegetables in or to replace water for cooking vegetables.

Print Recipe
5 from 2 votes

DIY Broth from Vegetable Scraps

Make your own delicious and nutritious broth from leftover vegetable scraps.
Prep Time5 mins
Cook Time30 mins
Course: Side Dish
Cuisine: American
Keyword: DIY Broth from Vegetable Scraps
Servings: 8 cups

Equipment

  • Pressure Cooker

Ingredients

  • 1 gallon container vegetable scraps, frozen
  • 8 cups water
  • 2 bay leaves
  • 1 tsp sea salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil

Instructions

  • Thaw, at least partially, gallon container of frozen vegetable scraps. Rinse veggies.
  • Place vegetable scraps in pressure cooker.
  • Add water, bay leaves, sea salt and dried herbs.
  • Cover cooker and bring to pressure. Cook for 30 minutes. Allow natural release.
  • Carefully remove lid. Strain broth through fine mesh strainer or through cheesecloth. Store in covered container in the refrigerator for up to 5 days. Or freeze and keep for 3 - 6 months.
DIY Broth from Vegetable Scraps Ready to cook
Veggie scraps in the pressure cooker with herbs. I added two chopped carrots to the scraps.
Cooked vegetable scraps.
Cooked vegetable scraps. It isn’t beautiful, however, doesn’t it look yummy?
Draining veggie scrapsl
I used cheesecloth inside a colander to strain the broth.

The Finished DIY Broth from Vegetable Scraps

The broth smelled wonderful as it cooked. Smell is an important sense for me when I’m cooking, as it is for many. When something “smells right”, that’s a good indicator. The broth smelled very right.

After allowing the pressure cooker to release steam naturally, meaning I didn’t turn the knob on top to release it manually, I lifted the lid and peeked inside.

What began as a mess of scraps transformed into a rich and savory looking broth. In the sink the cheesecloth draped colander rested over a glass bowl. I carefully poured the contents of the cooker into the colander and allowed it to drain completely.

The broth is excellent. I sampled a spoonful, to make sure the flavor is up to par. It is! In fact, it tastes much better than what I purchase.

I LOVE that I have a use for all my leftover vegetable scraps. It makes me feel so good to know I am not wasting those bits and pieces. Rather, I am turning waste into something that I can use. And, I know exactly what’s in my broth: veggies, water, herbs, sea salt. Nothing more.

Tomorrow night I’ll prepare Lentils and Brown Rice in my pressure cooker, using one of my containers of DIY Broth from Vegetable Scraps. And I’m already collecting veggie scraps for my next batch of broth. I feel ridiculously excited!

DIY Broth from Vegetable Scraps Finished
The recipe made three containers of broth, about 3 cups each.

 

Pick up Vegan Pressure Cooking, the book that inspired the DIY Broth from Vegetable Scraps.

And grab a Pressure Cooker by clicking on the photo below:

 

 

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Navy Beans, Brown Rice & Kale

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When I have the itch to try a new recipe, on a hot and muggy day, I turn to my pressure pot. Not only is my meal ready in minutes, the kitchen stays cool. I thumbed through one of my vegan pressure cooker books for inspiration. The one that caught my interest, Navy Beans, Brown Rice & Kale, was easily adapted to meet my dietary needs. I also had most of the ingredients on hand.

Navy Beans Brown Rice & Kale Title Meme

Navy Beans, Brown Rice & Kale

I chose this recipe because I love the combination of beans and rice. Throw in some greens…kale in this case…and some onion, garlic and seasonings and it’s the perfect quick meal for me.

After an afternoon busy with real estate, it was a joy to come home and prepare a fast and nutritious meal in the pressure cooker.

Navy Beans, Brown Rice & Kale

This delicious recipe comes together quickly in the pressure cooker.
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Keyword: Navy Beans Brown Rice Kale

Equipment

  • Pressure Cooker

Ingredients

  • 1 cup dried navy beans
  • 1/2 cup uncooked brown rice
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups chopped kale, loosely packed
  • 1 bay leaf
  • 1 tsp dried thyme
  • 3 cups vegetable broth or water
  • 1 tbsp coconut oil
  • 1 tbsp lemon juice
  • 1 tsp sea salt

Instructions

  • Rinse and drain navy beans
  • In uncovered pressure cooker, heat coconut oil. I set the pressure cooker to the "fish" setting to saute. Saute onion and garlic for 3 minutes, until onion softens. Cancel setting,
  • Add navy beans, brown rice, kale, bay leaf, thyme and vegetable broth. Stir and cover. Cook for 25. Allow for a natural release.
  • Carefully remove lid. Discard bay leaf. Add lemon juice and sea salt. Makes four servings.
  • *Collard greens or spinach may be substituted for kale, if desired. Water may be substituted for vegetable broth.
Navy Bean Brown Rice & Kale
The start of something good. Remove stems from kale and tear leaves into bite sized pieces.
Onions in Pressure Cooker
Onions and garlic in pressure cooker.

The Start of Something Good

As I tidied up the kitchen, the tantalizing aroma of dinner cooking filled the room. If the navy beans, brown rice & kale tasted as good as it smelled, I’d count this recipe a success.

I didn’t have to wait long to find out! Twenty five minutes later, the timer went off. I allowed the steam to release naturally, which means I didn’t turn the knob on top of the pressure cooker to manually release the steam. Instead, I let it seep out, which took another 10 minutes or so.

At last I carefully lifted the lid. After removing the bay leaf, I added freshly squeezed lemon juice and a teaspoon of sea salt.

Into the pressure cooker
Into the pressure pot.

Navy Beans, Brown Rice & Kale Taste Test

After ladling up a bowl of this quick and hearty meal, and taking a photo of course, I sampled a spoonful.

This easy to prepare meal was SO GOOD! The flavors of the beans, rice and kale blended perfectly. And the thyme and bay leaf added just the right amount of seasoning.

I carried my steaming bowl into the living room and savored my meal, sitting in my favorite chair. I’ll definitely be making this recipe often. As summer gives way to the cooler temps of fall, navy beans, brown rice & kale will go into my meal rotation, to be enjoyed often.

Navy Beans Brown Rice & Kale

Check out this pressure cooker recipe as well:

Lentils & Brown Rice

Order one of these plant based pressure pot cookbooks!

 

Vegan and Gluten Free Goulash

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It’s known by many names, this easy to make dish. Some call it beefy macaroni or macaroni dish. Others call it hash or just stew. My mom calls it one pot meal. I call it goulash. My kids grew up eating it.

The actual name of this tasty meal is Hungarian goulash. Originating in Hungary, goulash is a meat and vegetable stew, seasoned with paprika. Although it is now eaten around the world, it is one of Hungary’s national dishes and symbolic of that country.

Traditionally, goulash is prepared with tender chunks of beef or for a quicker version, ground beef. I haven’t eaten goulash since shifting to a plant based lifestyle. However, with leftover brown rice macaroni in the fridge, this evening presented the perfect opportunity to cook up a pot of vegan and gluten free goulash.

Vegan and Gluten Free Goulash

Vegan and Gluten Free Goulash

I not only avoid meat, dairy and eggs, I also don’t eat foods with gluten in them. Pasta doesn’t have to be off the menu however. Gluten free pastas are readily available. Look for them in the gluten free section of regular supermarkets and health conscious food stores as well. My favorite product is a brown rice pasta available as macaroni, spaghetti and other pasta favorites. It cooks just like regular pasta and looks and tastes the same. It just doesn’t have the gluten in it.

Vegan and Gluten Free Goulash
Print Recipe
5 from 6 votes

Vegan and Gluten Free Goulash

This tasty goulash recipe has all the flavor without the meat and wheat pasta.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: Vegan and Gluten Free Goulash
Author: journeywithhealthyme
Cost: $2/person

Ingredients

  • 1 tbsp coconut oil (Optional) May water saute instead.
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 2 cans diced tomatoes
  • 1 can red beans
  • 2 cups gluten free macaroni, cooked
  • 2 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  • Add one cup dried gluten free macaroni to pan of boiling water. Allow to cook while prepping veggies. Need two cups cooked macaroni.
  • Heat coconut oil over medium high heat in large skillet. Or add small amount of water to water saute. Add onions, garlic and green bell pepper, cooking and stirring until onions are translucent, about 5 minutes.
  • Add diced tomatoes. Heat through. Stir in red beans, paprika, sea salt and pepper. Continue cooking and stirring, until beans are heated through.
  • Drain gluten free macaroni and add to bean and tomato mixture. Mix well and allow to simmer for a few minutes. Serves 4.

Vegan and Gluten Free Goulash

Vegan and Gluten Free Goulash

Vegan and Gluten Free Goulash

The Taste Test

So, how is goulash, without the beef?

I didn’t miss the meat at all. The vegan and gluten free goulash was full of the robust flavor of veggies and pasta in a rich tomato sauce. The paprika gave a hint of spiciness without overpowering the vegetables. I loved it.

The beauty of this recipe is its versatility. A pinch of cayenne pepper ups the heat level. Or lean toward Italian spices like oregano and basil. Thyme and rosemary bring their own unique flavors to the mix.

On a whim, I added a can of red beans to my goulash, as a protein source. Mushrooms make a flavorful addition as well, or add carrots. I like using what I have on hand, which was, after all, the inspiration for creating goulash tonight. Leftover pasta should never go to waste!

This satisfying and delicious vegan and gluten free goulash goes into my menu rotation. I’ll enjoy playing around with the ingredients!

Vegan and Gluten Free Goulash

You might like these vegan recipes too:

Vegan Stuffed Peppers

Vegan Black Bean & Corn Salsa

Lentil Shepherd’s Pie

Find gluten free pasta by clicking on photos below:



Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program is designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.